Ingredients
4 oz (125 g) cheddar cheese
4 skinless, boneless chicken breasts
1 tbsp (15 mL) bacon bits
1/4 tsp (1 mL) dried tarragon
1/2 tsp (2 mL) paprika
generous pinch of salt
1 tbsp (15 mL) garlic butter, or 1 tbsp (15 mL) butter and 1 tsp (5 mL) bottled chopped garlic
1/4 cup (50 mL) apple juice or chicken broth
Many of us always have cheddar on hand. Together with bacon bits, another popular staple, it makes an easy last-minute stuffing for chicken breasts.
Instructions
- Slice cheese into 4 finger-size pieces. Working with one chicken breast at a time, make a horizontal slit about 2-1/2 inches (6 cm) long and 1-1/2 inches (3.5 cm) deep into thickest side of each breast to form a pocket. Don’t worry if pocket tears or has holes. Open pocket and sprinkle with bacon bits and tarragon, then tuck in cheese. Fold chicken over to cover cheese. It’s OK if cheese pokes through a little. Sprinkle chicken with paprika and salt.
- Melt butter in a large, non-stick frying pan over medium heat. Add chicken. Cook until lightly golden, 3 minutes per side. Pour apple juice into pan. Reduce heat to medium-low. Cover and simmer until chicken is springy when pressed, 8 to 10 minutes, turning over halfway through cooking. Remove chicken to plates. Increase heat to high. Boil pan juices, stirring often, until reduced by half, 1 to 2 minutes. Drizzle over chicken. Good with roasted potatoes and broccoli.
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